Cantonese-style mooncakes with pineapple filling
Overview
Xiao Guangyue makes this kind of fruit filling every year. His son loves it. This year, he added some cranberries to the pineapple filling, which is sweet and sour. You can also make the pineapple filling yourself. The main ingredients are winter melon puree, pineapple puree, maltose, sugar, starch, and cooking oil. It’s not suitable to make this kind of mooncake too big. Generally, a 50g mooncake mold is used. You can also customize your own flower slices. Isn’t it cool to eat your own mooncakes?
Tags
Ingredients
Steps
-
Main materials
-
Pour the inverted syrup, alkaline water and cooking oil into a bowl and stir evenly
-
Sift in the flour and milk powder and mix into a dough
-
Place in a plastic bag to relax for half an hour
-
Now deal with the filling, divide the filling into small balls of about 35g each
-
Take a piece of pineapple filling and pinch it, add some dried cranberries to wrap it up, roll it into a ball and set aside
-
Roll the rested dough into long strips and cut into small pieces of about 10g
-
Take a piece of pie crust dough, flatten it and roll it into a round piece, put some fillings on it, put it in the tiger's mouth and push it up with your fingers while closing it
-
Pat the wrapped cake skin with a little flour to prevent it from sticking, and put it into the mooncake mold filled with flower slices
-
Press firmly into shape, squeeze out and place on a baking sheet lined with greaseproof paper
-
Spray some water on the surface and bake in the middle rack of a preheated oven at 200 degrees for 5 minutes to set
-
Then take it out and brush it evenly with egg wash
-
Continue to bake for 15 minutes and it will come out of the oven
-
It tastes even better after refilling the oil the next day!
